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Chicken Jambalaya Recipe

Chicken Jambalaya

Chicken Jambalaya

Photo by: Pauline Scholey
Course Main Course
Cuisine Mediterranean, Mexican


  • Instant Pot Multi Pressure Cooker


  • 2 tsp olive oil + extra 1 tsp
  • 225 g chorizo sausage sliced
  • 450 g chicken breasts cut in halves
  • 600 ml Water
  • 250 g brown rice long-grain uncooked
  • 1 large onion chopped
  • 1 red pepper chopped
  • 1 green bell pepper chopped
  • 1 celery stick sliced
  • 1 tsp thyme
  • 1 tsp chilli powder
  • 3 bay leaves
  • 2 tsp Cajun seasoning
  • 400 g can chopped tomatoes
  • 3 spring onions sliced


  • Select Sauté on the Instant Pot and adjust the time to 10minutes. Once the pot starts to warm up, add 2 tsp oil.
  • When the display indicates hot, add the chorizo, and stir frequently, cooking for about 4 minutes.
  • Once the chorizo has browned, keep the Instant Pot on but remove the chorizo from the pot and set to one side then immediately add the extra 1 tsp oil to the pot.
  • Place the chicken in too, then cook for 2 minutes on each side, until lightly browned.
  • Add the Water, brown rice, onion, red and green pepper, celery stick, thyme, chilli powder and bay leaves, then use a wooden spoon to deglaze the pot.
  • Press Cancel on the Instant Pot, then secure the lid in place.
  • Select Pressure Cook on ‘High’ and program the time for 18 minutes. Select Start.
  • Once the timer has finished, perform a quick pressure release, and when the valve has dropped open the lid.
  • Stir in the cooked chorizo, Cajun seasoning, and tomatoes, then with the lid still off, select Cancel and then Sauté again and bring the mixture to the boil.
  • Once boiling, Adjust the temperature from High to Low and leave to simmer for 5 minutes, stirring frequently.
  • After 5 minutes, turn cooker off and leave to stand for 10 minutes before serving.
  • Serve Jambalaya in bowls, and garnish with sliced chopped onions.
Keyword Chicken, Instant Pot